Arun Kapil's curried pork chops, Gujarati cabbage with rich gravy.
- 4 pork chops, loin or shoulder
- 1 brown onion, sliced thinly
- 40g butter
- 30g ginger, grated fine
- 4 cloves garlic, grated fine
- 1 sachet GS Red Lentil Dahl
- 50g smooth apricot jam
- 450g best (light) chicken stock
- 50g creme fraiche, full fat
- 1 Sweetheart cabbage, cut into quarters through its poles
- Splash oil
- 35g butter
- 2 tsp black mustard seeds
- 2 cloves garlic, minced
- 1 red fat finger chilli, fine diced
- Sea salt to taste
- Sprinkle ½ sachet of the GS Red Lentil Dahl over the chops, rub in and set aside.
- In a wide-mouthed saucepan, gently fry the onion in 25g of butter until very soft, then add the ginger, garlic and the remaining ½ sachet of spices, stir only for a minute or so.
- Add the stock, the jam and stir to fully combine. Then take off the heat and after 5 mins or so add the creme fraiche, stir well. Set aside.
- In a large fry pan, sear the chops on one side, then flip, repeat adding the remaining 15g of butter.
- Pour in your curry sauce and allow to bubble gently until the chops are nicely cooked and the sauce has a double cream consistency - about 20mins depending on the type and thickness used.
- Meanwhile, pop the cabbage quarters into a pan of salted boiling water for 2 mins only, then immediately remove and place onto a dry, clean tea towel. Pat dry. Set aside.
- Take a frying pan, pop in the oil and butter, when foaming add the mustard seeds, as they begin to pop add the chilli and garlic, then place each cabbage quarter cut side down into the pan.
- When coloured nutty brown, 3 to 4 mins flip the quarters onto the other cut side, baste in the spiced butter and fry to the same nutty colour.
- Place a chop onto a warmed plate to one side, coat generously with the gravy.
- Place a cabbage wedge on the other side of the plate, spoon over some of the buttery spices from the frying pan and serve.
- This works really well with a generous sprig of watercress and sweet mango pickle on the side.